Vegetable pot stickers… need we say more?! Homemade dumpling wrappers stuffed with fresh vegetables and savory shiitake mushrooms, tossed with coconut aminos and miso paste for maximum salty sweet profiles. Dumplings are then shallow fried in a pan to get that crispy bottom, while keeping the body soft and tender.
Wrappers
- 2 cups whole wheat flour
- 3/4 cup warm water
- 1/2 tsp salt
In a large mixing bowl, mix together the salt and flour. Create a well in the center of the bowl and pour in the warm water, using a spatula or chopsticks to mix together. Once the dough starts to come together, use your hands to knead for about 15 minutes. Shape the dough into a ball and place into a bowl. Cover with a damp paper towel and let it rest for 15 minutes. Knead the dough a few more times until well incorporated and no longer sticky. Return it to the bowl and cover, letting it rest for an additional 15 minutes.
Filling
- 2 cups finely shredded Napa cabbage
- 2 cups finely shredded carrots
- 1 (14 oz) package of extra firm tofu, frozen
then thawed
- 15 pieces dried shiitake mushrooms (about 1
cup rehydrated)
- 1/4 cup green onion, minced
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tbsp cassava flour
- 1 tsp miso paste
- Dash of black pepper
Dipping Sauce:
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp sesame oil
- 1/2 tbsp minced garlic
- 1/2 tbsp sliced red chili peppers
- 1 tsp roasted sesame seeds
Rehydrate the dried mushrooms by soaking
them in hot water for about 15 minutes. Once hydrated, mince the mushrooms finely. Set a large pan over medium heat and add in a drizzle of sesame oil. Once the oil shimmers, add in the garlic, ginger, and onions, sautéing until aromatic. Mash the tofu into the onions
and garlic, resembling ground "meat" and sautéing until lightly browned. Add the cabbage, carrots, and mushrooms and cook until tender. Transfer to a strainer and drain the excess liquid from the mixture. Return the veggies to a bowl and mix in the coconut aminos, oil, miso paste, black pepper and cassava flour until well incorporated. Set aside to cool while you prepare your wrappers. Roll the dough into walnut sized balls and roll them out to a 4 inch circle. Fill with 1 tbsp of the filling and pinch together the middle of wrapper. Fold in the sides and repeat until all wrappers are filled and shaped. Heat extra virgin olive oil in a medium skillet and add in the dumplings until the bottoms are golden brown, about 2 minutes. Add about 1/4 cup water to the skillet and quickly place the lid on top of the pan. Let them cook for about 3 minutes until the potstickers appear translucent. Remove from the pan and serve on a large plate.
Quickly whisk together all the dipping sauce ingredients and serve with the potstickers! Enjoy!
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